Tips for Competitions

Stuff we do to win ribbons.

Scoring well in competitions can be a haphazard proposition. A good brewer can usually
score well with his normal fare. However, if you really want to have the best possible
chance, you'll want to plan ahead. Here's a step-by-step guide to the process.

Step 1: Analyze the Style Guideline

Each competition has its own set of guidelines, so don't use the guidelines
from a different competition. Many competitions use standardized guidelines,
such as from the Beer Judge Certification Program
or the AHA. Some, like the
California State Homebrew Competition have unusual compressed sets. Even within
a given competition, they can vary from year to year, so make sure you have
the latest version. Once you have the latest version, take time to read through
the descriptions carefully. Buy some commercial examples and taste them. Do
you know what makes each of the flavor and aroma characteristics? Overall, homebrew
judges tend to be rather strict about style guidelines. An otherwise very good
beer can get marked down if it doesn't exactly fit. So spend some time reading
the style guidelines, and then formulate your recipe accordingly.

Step 2: Timing

All beers go through a peak in flavor. Just when that peak occurs depends on the style.
Generally, the stronger the beer is, the longer it takes to reach maturity. A low gravity
beer such as an English bitter can reach full maturity in a month. However, a strong
barleywine can take over a year. So, if you want to enter one in next year's Pacific
Brewers Cup, it's already time to brew. Generally, for an ale you'll want to allow from 2
to 4 months from the date of brewing. If you're making a lager, add another month or two.
Also note that time will tend to decrease hop aroma, shifting the balance toward malt
aroma.

Step 3: Address All Scoring Issues

Homebrew competitions use a standardized scoresheet
from the BJCP. Look over the various elements of judging and make sure that
your recipe addresses all the topics. The judging starts with aroma even before
the first sip. If you have a malty German style, the malt should be evident
in the nose. Many American styles should feature a prominent hop
nose. But make sure you don't have a hop nose in your German malty beer.
Pay attention to esters, diacetyl and sulfur
aromas. Some of these are appropriate for certain styles. Too much of any
of them will be death to your score.

Appearance is a small part, but it makes for a few easy points. Make sure the
grain bill matches the color target for
your style. A protein rest will improve
clarity, especially chill haze. Don't
be afraid to use some Irish moss if necessary. Make sure the body will support
good head retention.

Flavor is the biggest part. Keep everything authentic if possible. Stick with
noble hops for German styles and British hops for English styles and calculate
out the correct bitterness. Make sure your
yeast matches too. Use a range of specialty
malts to match the maltiness the style should have. Make sure the overall
balance of flavors is correct. Almost all styles require balance.

Don't neglect mouthfeel. Make sure the malt profile gives the right amount of body.
If you're making a wheat beer, it should have that sticky gluten feel. Oatmeal stout
should feel "big". On the other end of the spectrum, American lager should feel light on
the palate. Carbonation is part of mouthfeel, so when you bottle your beer, check the
appropriate level for your style.

Finally, there is overall impression. This basically means: Did the judge like it?
If so, you're in good shape. If not, it tends to be reflected in lower scores in aroma or
flavor areas too. The other part of this section is: Will the judge remember it?
One of the check boxes on the bottom of the scoresheet is called "intangibles".
I found the best trick here is to brew a big beer. Go to the upper end of the range in
malt, hops and yeast. Whatever the judges are looking for, they'll want a lot of it.

Step 4: Brew Cleanly

Even the best recipe won't win if you get wild yeast or sterilant in the batch.
Make sure your yeast starter is working
well. Make a big starter and aerate well.
Make sure air stays away at any subsequent step. Oxidized beer loses points.
Keep the temperature controlled to prevent ester or diacetyl
flavors. Finally, don't use funny metals in your brewing set-up. Cleanliness
contributes substantially to overall impression, so unless you've really missed
the mark at recipe formulation, just about any clean beer scores well.

Step 5: Enter

You can't win if you don't enter. Here is a list of
upcoming competitions.
Finally, keep in mind that luck plays a certain part. Not all batches of beer come out as
award winners. Be persistent too. Even though one batch doesn't win, the next one might.
You'll get better with time, so that you can usually pick up a ribbon at each contest.
It takes a bit of practice, but eventually you can hit upon that best-of-show recipe.